Cookie Butter Cheesecake Cups

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Enter these Cookie Butter Cheesecake Cups. They look fancy enough to fool guests and are stupidly easy to make. You will eat them with a spoon, feel proud, and maybe Instagram them if you are feeling extra.

I promise no oven drama, no weird equipment, and only a handful of ingredients. Ready to make dessert that tastes like a hug from a cookie? Let us do this.

Why This Recipe is Awesome

• It is no bake which means less time pretending to be a pastry chef and more time eating dessert.
• The flavor screams cookie butter in every bite. If you like Biscoff or speculoos, you will be in heaven.
• It is idiot proof. I did not mess it up and I have famously burned toast.
• You can make it in individual cups so everyone gets their own little victory moment.
• Make ahead friendly. Chill them and show up like a culinary rock star the next day.

Want a playful twist for spring? Try pairing with other mini cookie treats like these fun Cadbury Mini Egg cookies with brown butter for a seasonal vibe.

Ingredients You’ll Need

• 1 cup Biscoff or speculoos cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 cup cookie butter, plus extra for drizzling
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Extra cookies for garnish optional

Yes that list is short and delightful. Keep everything measured out before you start and you win at kitchen organization.

Step-by-Step Instructions

1. In a small bowl mix cookie crumbs and melted butter. Spoon a layer into the bottom of each serving cup. Press gently with the back of a spoon to compact the crust and set the stage for greatness.
2. In another bowl whip the heavy cream until soft peaks form. Set aside. This gives your filling air and fluff so the cups do not feel heavy.
3. In a large bowl beat cream cheese powdered sugar cookie butter and vanilla extract until smooth. Scrape the sides and keep going until you have a silky mixture.
4. Gently fold the whipped cream into the cookie butter mixture to create a light mousse texture. Use a spatula and fold gently so you keep the fluff.
5. Layer cheesecake filling over the crumb crust in each cup. Drizzle with melted cookie butter. Go easy with the drizzle unless you want a very saucy cup.
6. Repeat the layers ending with cheesecake filling on top. Think of it as dessert architecture but easy and zero stress.
7. Garnish with extra cookie crumbs or whole cookies. A little crumble or a cookie makes the cups look cute and professional.
8. Chill in the fridge for at least 1 hour before serving. Longer chilling gives a firmer set and more confident spoon dives.

Common Mistakes to Avoid

• Thinking cold cream will whip itself. It will not. Chill the bowl and cream if your kitchen lives in summer mode.
• Overbeating the cream cheese mixture. Beat until smooth not into oblivion. You want creamy not tofu.
• Skipping the chill time. You can eat it right away but chilling makes the texture proper and less likely to drip on your shirt.
• Using room temperature cookie butter that is too runny. If it is soup like warm it briefly and stir or refrigerate until scoopable.
• Squeezing too hard on the crust. Press gently. You do not need a mortar and pestle to make a good base.

Alternatives & Substitutions

• No Biscoff crumbs? Use graham crackers or crushed shortbread. The flavor changes but the result still rocks.
• Swap heavy cream for coconut cream if you want dairy free vibes. Texture will differ but still delicious.
• Don’t have cookie butter? Try peanut butter for a nutty twist. IMO cookie butter carries that spiced cookie vibe better but peanut butter is a close second.
• Want a vegan version? Use vegan cream cheese and coconut cream plus a plant based butter. It takes more effort but the payoff is sweet.
• No powdered sugar? Substitute with a touch of maple syrup or honey and reduce whipping time. It changes sweetness and texture but saves the day.

Pro tip: taste as you go. If the filling needs a touch more cookie butter or a pinch more sweetness add it carefully and blend.

FAQ (Frequently Asked Questions)

Q Will these cups hold up if I make them the night before?
A Absolutely. They actually improve overnight. Chill them covered and pull them out 10 minutes before serving.

Q Can I use margarine instead of butter?
A Well technically yes but why hurt your soul like that. Real butter adds flavor and helps the crust set properly.

Q Can I freeze these?
A You can freeze them but the texture shifts slightly. Freeze without garnish in a sealed container and thaw in the fridge overnight.

Q How do I prevent the crust from getting soggy?
A Press the crust firmly and chill before adding the filling. That gives a barrier so crumbs stay crumbly not soggy.

Q Can I make a larger version in a pan instead of cups?
A Yes. Use a small springform pan and adjust chilling time. Cut into squares for serving.

Q Do I have to use a mixer?
A Hand whisking works but a mixer makes the process quick and silky. If you hand whisk rest your arm occasionally.

Q What if my cookie butter is very thick?
A Warm it gently to a more spreadable consistency or beat it with a spoon first. You want it easy to fold into the cream cheese.

Final Thoughts

You just made a dessert that tastes like it took hours but required zero diplomas in baking. These Cookie Butter Cheesecake Cups are tiny, decadent, and endlessly tweakable. Invite friends over or hoard them in the back of the fridge like I would never admit to doing. The best part is how fast you can assemble these and then claim you are fancy.

Bold move to make dessert from pantry staples. Now go impress someone or yourself with this cheeky treat. You have earned it.

Conclusion

Want more variations and inspiration for no bake Biscoff style cups? Check out this nice take on No Bake Biscoff Cheesecake Cups on Gimme Delicious. If you want another easy how to with slightly different tips try Easy Biscoff No-Bake Cheesecake Cups – (t)Rue Story for a helpful comparison.

Cookie Butter Cheesecake Cups

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• Author: admin
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

No-bake Cookie Butter Cheesecake Cups that are easy to make and taste deliciously decadent.

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Ingredients

Scale 1x2x3x

• 1 cup Biscoff or speculoos cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 cup cookie butter, plus extra for drizzling
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Extra cookies for garnish (optional)

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Instructions

1. In a small bowl, mix cookie crumbs and melted butter. Spoon a layer into the bottom of each serving cup and press gently with the back of a spoon to compact the crust.
2. In another bowl, whip the heavy cream until soft peaks form. Set aside.
3. In a large bowl, beat cream cheese, powdered sugar, cookie butter, and vanilla extract until smooth.
4. Gently fold the whipped cream into the cookie butter mixture.
5. Layer cheesecake filling over the crumb crust in each cup, drizzle with melted cookie butter, and repeat layers, finishing with cheesecake filling on top.
6. Garnish with extra cookie crumbs or whole cookies.
7. Chill in the fridge for at least 1 hour before serving.

Notes

Chill the cups overnight for an even better texture. Can be made in advance and are perfect for entertaining.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 300
• Sugar: 18g
• Sodium: 200mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 40mg

Keywords: no-bake, cheesecake, cookie butter, dessert